Ham And Swiss Lasagna Food

HAM AND SWISS LASAGNA

Steps:

• Preheat oven to 375F
• Place a large saucepot over medium heat and melt the butter
• Sprinkle the flour over the butter and cook for about a minute
• Whisk in the milk, chicken stock and mustard, and bring the sauce up to a bubble
• Season the sauce with salt and freshly ground black pepper, then simmer until thickened, 3-4 minutes
• Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish
• Lay three of the lasagna noodles over the sauce, top them with about a third of the ham and artichokes, and ladle about a cup of sauce over everything
• Make two more layers of the lasagna by laying down three lasagna noodles, about a third of the ham and artichokes, and 1 cup of the sauce for each layer
• Top the lasagna off with the last three noodles, the remaining sauce and the shredded cheese
• Cover the pan with aluminum foil and bake the lasagna for 30 minutes
• Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly
• Garnish with parsley and serve

HAM AND SWISS LASAGNA ROLLS

Steps:

• Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray.
• In a saucepan, melt butter. Sauté herbs and garlic until fragrant.
• Whisk in flour and cook for 1 minute.
• Slowly whisk in milk and broth. Cook, over medium heat, until mixture comes to a boil, whisking frequently. Boil for one minute. Remove mixture from heat and stir in 1/2 cup of Gruyere cheese and 1/2 cup grated Parmesan cheese. Stir until smooth.
• In a medium bowl, mix ricotta cheese, broccoli, ham, remaining Parmesan cheese and egg.
• Lay a lasagna noodle flat and spread some of the ricotta cheese mixture down the middle. Roll the noddle up to create a spiral. Repeat for all noodles.
• Spoon 1/4 cup of the cheese sauce into the bottom of the prepared pan. Place lasagna rolls on top of the cheese pan.
• Spoon remaining sauce on top of the noodles. Sprinkle with remaining 2 Tbsp of Gruyere cheese. Bake for 30 minutes in 350 degree oven or until golden brown.

HAM AND SWISS LASAGNA

Steps:

• Pre-heat oven to 375ºF.
• Place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook for about a minute. Whisk in the milk, chicken stock and mustard, and bring the sauce up to a bubble. Season the sauce with salt and freshly ground black pepper, then simmer until thickened, 3-4 minutes.
• Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce, top them with about a third of the ham and artichokes, and ladle about a cup of sauce over everything. Make two more layers of the lasagna by laying down three lasagna noodles, about a third of the ham and artichokes, and 1 cup of the sauce for each layer. Top the lasagna off with the last three noodles, the remaining sauce and the shredded cheese.
• Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly. Garnish with parsley and serve.

HAM LASAGNA

Steps:

• Mix butter, flour, salt, and pepper in saucepan and melt butter; gradually add milk.
• Bring to a boil and cook for 2 minutes or until thick.
• Add green onion, lemon juice.
• Spread 1/4 sauce in casserole dish.
• Lay 3 noodles on top and then a layer of diced ham, a layer of broccoli, and layer of cheese, and a layer of egg.
• Repeat 3 times and then pour remaining sauce on top.
• Bake at 350 for 40 minutes and then cool for 10 minutes.

HAM AND CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with non-stick cooking spray.
• Heat butter in a skillet over medium heat. Stir in mushrooms, onion, and pepper. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper, and nutmeg. Cook until Parmesan is melted.
• Layer baking dish with 1/4 sauce, 1/4 noodles, 1/4 ham, 1/4 chicken, and 1/4 Swiss. Repeat layers 3 times. Cover with foil.
• Bake in a preheated oven 35 to 40 minutes.

POTATO LASAGNA RECIPE BY TASTY

Steps:

• Slice the peeled potatoes into ¼ inch (½ cm) slices.
• Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
• Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
• Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
• Follow with another layer of potatoes, then the remaining ham and sliced cheese.
• Preheat oven to 350°F (180°C).
• Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
• Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
• In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
• Bake for about 40 minutes, until the cheese is a deep golden brown.
• Cool slightly, slice, then serve!
• Enjoy!

HAM AND MUSHROOM LASAGNA

Steps:

• Prepare bechamel sauce: Melt butter in a saucepan, add the flour and stir until smooth.
• Slowly add the milk, stirring constantly.
• Season with salt and peppr.
• Continue cooking until thickened.
• Cover and set aside.
• Saute onion in oil, add tomatoes and parsley.
• Cook over moderate heat until liquid has evaporated.
• Add the mushrooms, salt and pepper; mix well and set aside.
• Preheat oven to 350.
• Cook noodles according to package directions.
• Butter a 9 X 13 baking dish.
• Place a layer of noodles in the bottom of the dish, followed by a layer of half the mushroom mixture.
• Drizzle 1/2 cup bechamel sauce and then add a layer of ham and sprinkle with parmesan cheese.
• Repeat the layers and top with a layer of noodles.
• Pour the remaining 1 cup of bechamel on top and dot with butter.
• Bake uncovered 25-30 minutes until hot and bubbly.

HAM AND SWISS SLIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Add sliced onion; cook and stir until softened, about 10 minutes. Remove from heat.
• Spread honey mustard dressing on the top and bottom half of each roll. Line the bottom of a 9x13-inch baking dish with the bottom halves of the rolls. Layer cooked onion, ham, and Swiss cheese over the bottom halves of the rolls. Cover with top halves of the rolls.
• Combine melted butter and Worcestershire sauce in a small bowl; brush evenly over the tops of the rolls. Cover baking dish with aluminum foil.
• Bake in the preheated oven until lightly browned and the cheese has melted, 12 to 15 minutes.

HAM AND SWISS LASAGNA

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Put all of the sauce ingredients (except corn starch and water) into a large sauce pan. Sirring constantly with a whisk, cook over medium heat. until all ingredients are melted and blended well. Bring to a low boil and add the cornstarch and water mixture. When thickened, remove from heat and set aside.
• 3. Prepare all ingredients for assembly. Ladle about 3/4 of a cup of the sauce into a 9x13 inch lasagna pan. Put a layer of noodles over the sauce, press down to allow extra sauce to come up through the noodles and add a little more sauce to cover the noodles.
• 4. Generously sprinkle the cut up ham over the sauce. Sprinkle with some Swiss cheese. Add another layer of noodles. Add some sauce over the noodles. Put the well drained mixed vegetables over the noodles and sauce.
• 5. Add another layer of noodles. More sauce. and the rest of the ham and cheese.
• 6. Cover pan with tin foil. Bake in 350 degree oven for 20 minutes. Remove tin foil. Continue to bake about 20 minutes or until it is heated though and bubbly and has a light golden color on top.
• 7. Serve with a salad and buttered dark rye bread.

SWISS CHEESE LASAGNA

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, cook lasagna noodles according to package directions; drain. In a greased 13-in. x 9-in. baking dish, layer a third of the meat sauce, noodles and Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

HAM 'N' CHEESE LASAGNA

Steps:

• In a large skillet, saute the mushrooms, celery, carrots and onion in oil for 4-5 minutes or until crisp-tender. Add ham and garlic; cook 1-2 minutes longer or until garlic is tender. In a small bowl, combine the flour and cream; stir into ham mixture. Add tomatoes and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through (sauce will be thin). , In a small bowl, combine the cheeses. Place three noodles in a greased 13x9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until bubbly and cheese is melted. Let stand for 20 minutes before cutting.